• Ashleigh Fynn

Coconut Chickpea Curry


In an effort to cook with what we have at home, I decided to try this chickpea curry that I keep seeing all over the internet. It was pretty easy, don't let the long list of ingredients prevent you from trying this one out, I just prefer a mixture of ground and whole spices as it boosts all the flavours. I would encourage you to use this recipe as a base and customise according to what you have in your cupboards.


Time: 1.5 hours

Serves: 3-4 people

Difficulty: Easy


Ingredients

  • 1 Tbsp oil

  • 3 green cardamom pods cracked

  • 1 tsp cumin seeds

  • 1 tsp coriander seeds

  • 1 tsp mustard seeds

  • 1 tsp cracked black pepper

  • 1 onion, finely chopped

  • 1 sprig of curry leaves

  • 1 bay leaf

  • 3 cloves of garlic

  • 1 tsp grated ginger

  • 1 tsp ground turmeric

  • 2 tsp garam masala

  • 1.5 tsp curry powder

  • 1 tin chopped tomatoes

  • 1 tin coconut milk

  • 1 tin chickpeas

  • 3-4 handfuls of spinach.


Method

  1. Add oil to the pot with the heat on medium low. Add in your whole spices - cardamom, cumin seeds, corianders seeds, mustard seeds and cracked black pepper and let fry till they start to dance.

  2. Add in your onion, curry leaves and bay leaf and let cook for about 5 - 10 minutes, until the onion is soft and translucent. Then add in your garlic and ginger and let cook for about 2 minutes. Lastly add in you ground spices - the turmeric, garam masala and curry powder- mix well and let cook for another 5 minutes until fragrant.

  3. Add in the the in tomato and let cook for about 10 -15minutes who want everything in the pot to get to know one another. Next add in the coconut and chickpeas and give everything a good stir and let simmer for 20 minutes. Just before you are about to serve add in the spinach and stir until it has wilted into your curry.

  4. Taste and adjust the seasoning - I added in half a lime and a teaspoon of maple syrup to balance the flavours.

  5. Serve with rice or quinoa.


Happy Cooking X



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